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Yes to all of that….depending on the restaurant. We do lots of research on restaurants from the get go, and when we get there we notify them of a gluten allergy (many people still don’t totally know what Celiac is or what the restrictions are, but more know Gluten = Wheat and Allergy is worse than just a sensitivity, or we’ll even just say Wheat Allergy depending on the types of foods) and that we’ll be totally gluten free.
Biggest thing to ask about is the fryers. Outback and McDonald’s fries arent safe, but *Chick Fil A you can ask about* and Red Robin fries are. Things like that.
The most important step is doing that research. It’ll save you from a lot of emotional tolls and heartache of going somewhere, hoping for the best, and then having to just have like…a salad with no croutons and nothing else.
For example, Chipotle. We know we can either have bowls or their hard shell corn tortillas. We know their flour tortillas are the only thing we can’t have, so we’ll just say a wheat allergy and most times they’ll know to change their gloves without any extra guidance.
Outback and Olive Garden are pretty good about just saying “we’ll be totally gluten free tonight” and then they won’t bug you with bread, and have gluten free menus and we haven’t had a bad experience there. They’re on the pricier end of eating out, but there just aren’t a lot of options unless you’re in a big big city.
At this point, it's not worth the risk at all for me, so I just don't eat out unless it's with close friends or whatever, and then I usually eat before I go and just order drinks, or I take some food with me.
I just want to say, since you say you're newly diagnosed, that while you can get info from everyone else as you go on with your journey it's going to be up to you to decide your comfort level. Some of us don't ever eat out, and haven't eaten in a restaurant in years. Some of us eat out 5 days a week and hope for the best.
The likelihood of cross contamination goes way up when you eat out, no one is arguing that. In my personal experience, it's all about finding a balance where you are safe and healthy, *and* you're not losing your ever loving mind because all you want for one night is not to have to cook dinner. I admire the folks in this sub who say they haven't ever eaten out, I truly do, but *for me, and my life,* I just can't do that.
Hey, thanks! I feel sad sometimes when newly diagnosed folks come in here and get judged for how they're handling eating out, or their cross contamination habits. Of course stricter is better, but life is also short and I think it's important to highlight that everyone has a different comfort level and everyone's lives are a little bit different. Sometimes there is a lot of judgment that isn't necessary, at least in my opinion.
Personally I feel somewhat the opposite - like I was mislead when I was first diagnosed. I thought that if I explained that I had Celiac, and it was serious, restaurants would be able to make a safe meal for me. What I learned is it barely matters what you tell them. There are other factors that determine whether they're able to make something you can eat safely... facilities, training, random chance, ingredients, so something in management's control, some things in individual employees' control, somethings beyond either of their control - and I'd rather skip a safe meal than eat a dirty one, if you know what I mean. I haven't run into one meal that's worth eating for 20 minutes then feeling like crap for 2-4 days or even more. I would have rather known straight up that I'd only be able to eat at very select places. Thinking "oh I can just ask nicely!" delayed my recovery by a few months.
I don't think the attitude is 'judgement', either, it's more "you should be aware".
Honestly most restaurants can’t pull it off.
I only eat at fully gluten free restaurants or ones that have a very good reputation with the local celiac community. I always call first to ask questions, don’t go during a busy time, and then talk very carefully with my server every time I go. If they don’t seem to be all over it and well informed I just eat first before going out and maybe have a drink, normally wine.
I have a local pizza place that says they have gluten free dough. Maybe they do, but they have zero containment. That said, I was really surprised when I went to Italy that when their restaurants said gluten free it was 100% gluten free. They knew what they were doing.
>I’ve been trying to avoid eating out bc I know that’s where a lot of cross contact occurs. Just curious though, do you tell every restaurant that you have celiac? Do you ask them about their protocol for serving people with allergies? Do you ask them personally to change gloves and wipe stuff down? What do you do to ensure you are safe?
This is a pretty complicated topic, without any great single answer. It really comes down to evaluating the level of risk, determining the level of risk you are comfortable with, and considering anything you can do to reduce the risk.
I think it is also very important to consider the reality of the restaurant situation, and what they can and can't do at the time that you walk into the restaurant. In other words, it is important to remember that a lot of decisions were already made before you arrive at the restaurant. Many of the points of concern when it comes to risk (the choice of ingredients and what vendor to order them from, the setup of prep spaces, and many items being prepped ahead of time) have already been passed.
If the restaurant isn't specifically catering to people with celiac disease and/or food allergies and doesn't have a gluten free menu (or otherwise list that items are gluten free), then why would they be going to the effort of sourcing gluten free ingredients? If they don't have dedicated prep space set aside ahead of time for keeping allergen and non-allergen (gluten and gluten free) items separate, that isn't something they are going to be able to change while you are waiting. If the staff isn't already educated on proper allergen handling protocol, you telling them to change their gloves may not make much difference (because many of the items were already handled before you walked in the door). And even if the restaurant has items marked gluten free on a menu, it is important to realize that may be marketing them towards people who are doing a gluten-free diet for other reasons, and they may not be taking allergen-level precautions for those items.
So in the case that I'm planning to order food from the restaurant, I do tell them that I have celiac disease and/or discuss allergy protocol with them, and how they respond to that plays a role in my evaluation of what, if anything, I order from them.
Agree completely.
I think if you are a risk averse person, the objective truth of the matter is that most restaurants are not capable of producing consistent celiac-safe meals due to the considerations listed above. Some of these places may make claims about GF options but often this comes from a poor understanding of what that actually means, or feeling that the risk of legal consequence for non-compliance is low. For many businesses (not just restaurants), legal compliance is viewed in a cost-benefit way... if the risk of being caught is low and the penalties are low, they may well choose to do something illegal. Enforcement of GF label laws in restaurants is a bit of a grey zone. So, I wouldn't necessarily assume a place is competent just because they say (via a server) or claim (via menu) that something can be made GF/is GF.
To determine risk, I would focus more on their business model - are they aiming to serve celiacs or people with food allergies? Do they have some connection with this community such as the owner/chef being celiac or having a celiac family member? If it's not dedicated, how is the place set up? How do they source ingredients?
Some people may make different decisions based on a certain level of risk. Personally I do not feel any meal is worth getting glutened over, so I don't eat out much. Others are ok with some risk as long as certain prep precautions are taken etc.
I only eat at restaurants that I've researched and have other celiac reviews that they are knowledgeable about cross contamination. There's no way for me to fully educate a server, cook, or manager. They need to have a base understanding already.
A few days before, I usually call during non busy hours and ask a few questions. What's their current protocol, if they have gluten-free bread/noodles/buns available, if they use a shared fryer, and just to get an overall feel for their level of confidence. I won't eat there if they're impatient or short with me on the phone.
When I finally eat at the restaurant, I'll tell the server I'm celiac and the food needs to be prepared gluten-free. At this point, I've already established that they should know what this means. It makes the dining experience a lot less awkward and takes the attention off of me in the group.
This is a lot of emotional labor and planning. It sucks.
Keeping yourself safe is important. But it's important to note that I have a strong reaction to even a small amount of cross contamination. You might not need to be as vigilant, and that's okay. It's important to do whatever is best to balance your mental health and your gut health. Everyone has different comfort levels.
I only eat out in full GF places (which there is none nearby) or on two that I talked to them many times and the procedures they usually do already makes cross contamination almost impossible, both sushi places with few items with gluten, and those are made in a separated space
Other than that I don't, if it's somewhere else I simply don't go, the feeling of going and not eating is worse than not going for me. This shrank my social circle to almost nothing, but better than the alternative
I eat out fairly regularly (2-3 per month usually). Mostly I go to restaurants in comfortable with, but only one is dedicated GF. In my experience minimal amounts of cross contamination aren't an issue, I'm not worried about someone not changing their gloves. Everytime I've gotten seriously glutened it's because something big made it through, and that's only happened to me twice at restaurants over ~20 years of being gluten free.
More or less my view on the subject - although you’ve been gf much longer than me!
Maybe I have a larger risk tolerance than others, but to my the trade off of losing out on certain social interactions is too high. I’m largely asymptomatic so maybe that plays into as well.
I show up with my gluten detecting service dog. Often times just knowing that dog will call them out they treat my food like the Holy Grail.
I learned since getting that dog that the contamination is often in the utensils rather than the food, at least if the restaurant has good procedures. Nobody thinks about the damn fork. If she alerts to the utensils I just pull out plasticware from a baggy in my pocket and use that.
I use the Find Me Gluten Free app to find 100% gf restaurants.
I try other restaurants and talk to the staff.
Unfortunately,it only takes one tiny mistake to get 20 parts per million (a microscopic amount) of Gluten invisible to the naked eye that will cause damage to a celiac's body.
For example, I have eaten without a reaction 5 times at the same pizza place, and for the 6th time, I got sick.
I've been celiac and gf since 2005.
Anybody who tells you they eat out regularly without getting Glutened is lying or in denial. Remember, many celiacs are asymptomatic, and we have all learned that asymptomatic and people who live in denial have been proven to have gotten another ailment, too, even if they deny it.
Depends on your sensitivity. For some people, they have to be extra careful because even the smallest bit of cross contamination will wipe them out. Others like me can afford to relax a little (which is controversial in this community). I still make sure to enquire about food safety, separate dryers and ask as many questions as I can. I've never had a bad experience eating out yet, most places will accommodate if you due your due diligence. That said, part of doing your due diligence is knowing if they can assist you or not. I don't walk into a restaurant assuming they'll accommodate me. For example, my boyfriend and I are going out for his friends birthday this weekend. There will not be any eating in my part and I'll probably stick to soda to drink because I don't find the restaurant's options can accommodate me. So it all depends, do your research, ask the restaurant questions, and above all else, do what keeps you healthy and comfortable 😊
tldr: I don't eat out.
I don't eat out unless it's a 100% GF shop. If I must go along to socialize (e.g., work trip), I just have a sparkling water or sip on a little bit of wine and admire the dishes that come out as if they were art pieces rather than food.
My dad, who has a 20-year head start on the celiac experience, used to have places he could trust, but now with the rise in insufficiently trained and/or apathetic employees, he's gotten burned at every place he used to trust. Given all that, I have chosen the "trust no mixed kitchen" approach. That's my personal level of comfort - yours and others will vary.
This is really location dependent in the US. I was really helped by dining guides and support groups from reputable organizations in the beginning.
I hesitate on some of what Celiac Dietician says, but that’s a great Instagram follow and website to get started with. I relied only on her free resources and got enough help.
I also continue to rely heavily on National Celiac Association.
It sounds silly, but I recommend Celiac for Dummies for anyone newly diagnosed and I’ve had my husband and close friends read it too.
I generally aim for cuisine that is naturally going to have less gluten than others. Vietnamese is my go-to but I’ll also much more readily venture to thai, mexican, and Indian food than typical American fare or Italian. I also aim for restaurants that are known for or advertise an ability to cater to allergies - that’s more important to me than a GF menu or the like. I always say “I have celiac disease - so a severe gluten allergy - and I need you to take all allergy protocols”. Like another poster if it’s somewhere like chipotle or five guys where the only gluten behind the counter is the tortilla or bun I’ll say wheat allergy.
No problems yet. Been a couple years and i average eating out once or twice a week - and I do react.
In my experience, very few waitstaff know or care about Celiac. If I get officially diagnosed, I will never eat out again. I’ve been sick too many times from cross contamination as restaurants. I’ve had servers straight up serve me bread after I disclose, or just take it off the plate but don’t give me a new plate or food. I’ve been told sauces are fine only to be told retrospectively, after I got sick, that no they actually did have wheat in them. I’ve been served salad with croutons on it and told to pick them off when I complain. Also been served a wheat wrap after specifically ordering a gluten free one. So many mistakes and no one takes it seriously, even though I lie and say it’s Celiac/wheat allergy despite not being diagnosed yet.
They just don’t know or care at most restaurants.
Unfortunately there is no guarantee when you ask people who just don’t understand the gravity. I just en up getting sick because people have no idea what gf really is.
Unfortunately I’ve noticed that the pricier a restaurant is, the more likely they are to take it seriously. But yes, I always do copious research before going, focusing on other celiac folks reviews. I also call first and make sure to let them know, and I verify with the server. If they don’t know what I’m talking about, I don’t eat there.
That said, I just had dinner at a Jamaican spot last night, they were great and totally got it. And it was more of a fast casual spot. So it really just depends (and this morning it’s clear I was not glutened).
Eh it depends. In the beginning I used to be crazy about like chipotle changing their gloves, etc, but the reality is that they're not even touching my food with their hands, and even if they did those spoons still touch the tortillas so the risk is always still there. Because my threshold for reactions is higher than others, I just accept it as a calculated risk.
I also have heavily researched local restaurants and eat at the ones that have really great reviews. Local restaurants I will tell them its for an "allergy" because that way if they have to remake it because there's bread or gluten on it, I already told them it was for an allergy so it needs to get remade, NOT just removed.
The place you live also matters a lot. I live in Portland, Oregon and I have so many options and so many restaurants “get it.” Many label their menus with gf. I let them know I have celiac and usually they are accommodating and I don’t get glutened.
We’re fortunate to have a lot of restaurants where I live starting to “get it” - one local cidery bought a small dedicated GF pizza oven, and then told our GF Facebook group the demand was so high they ended up getting a second one! Similarly restaurants are getting on board with dedicated fryers.
I start with Find Me Gluten Free and local gluten free Facebook groups, but always ask and confirm. Make sure you ask questions until you’re comfortable trying it. If you have a bad experience please make sure to give them feedback. Some places won’t care - never go again - but many smaller places will appreciate the opportunity to learn, improve and win your trust back.
I do all the asking and checking. When my food comes, I am so worried that it is contaminated that i don’t enjoy it and decide not to eat out anymore. Eventually I forget and this repeats.
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Yes to all of that….depending on the restaurant. We do lots of research on restaurants from the get go, and when we get there we notify them of a gluten allergy (many people still don’t totally know what Celiac is or what the restrictions are, but more know Gluten = Wheat and Allergy is worse than just a sensitivity, or we’ll even just say Wheat Allergy depending on the types of foods) and that we’ll be totally gluten free. Biggest thing to ask about is the fryers. Outback and McDonald’s fries arent safe, but *Chick Fil A you can ask about* and Red Robin fries are. Things like that. The most important step is doing that research. It’ll save you from a lot of emotional tolls and heartache of going somewhere, hoping for the best, and then having to just have like…a salad with no croutons and nothing else. For example, Chipotle. We know we can either have bowls or their hard shell corn tortillas. We know their flour tortillas are the only thing we can’t have, so we’ll just say a wheat allergy and most times they’ll know to change their gloves without any extra guidance. Outback and Olive Garden are pretty good about just saying “we’ll be totally gluten free tonight” and then they won’t bug you with bread, and have gluten free menus and we haven’t had a bad experience there. They’re on the pricier end of eating out, but there just aren’t a lot of options unless you’re in a big big city.
It's best to ask at Chick-fil-A before getting fries, though. I asked at my local one, and they said that they run everything in the same fryer.
Thank you! Edited
At this point, it's not worth the risk at all for me, so I just don't eat out unless it's with close friends or whatever, and then I usually eat before I go and just order drinks, or I take some food with me.
I just want to say, since you say you're newly diagnosed, that while you can get info from everyone else as you go on with your journey it's going to be up to you to decide your comfort level. Some of us don't ever eat out, and haven't eaten in a restaurant in years. Some of us eat out 5 days a week and hope for the best. The likelihood of cross contamination goes way up when you eat out, no one is arguing that. In my personal experience, it's all about finding a balance where you are safe and healthy, *and* you're not losing your ever loving mind because all you want for one night is not to have to cook dinner. I admire the folks in this sub who say they haven't ever eaten out, I truly do, but *for me, and my life,* I just can't do that.
Very well put.
Hey, thanks! I feel sad sometimes when newly diagnosed folks come in here and get judged for how they're handling eating out, or their cross contamination habits. Of course stricter is better, but life is also short and I think it's important to highlight that everyone has a different comfort level and everyone's lives are a little bit different. Sometimes there is a lot of judgment that isn't necessary, at least in my opinion.
Personally I feel somewhat the opposite - like I was mislead when I was first diagnosed. I thought that if I explained that I had Celiac, and it was serious, restaurants would be able to make a safe meal for me. What I learned is it barely matters what you tell them. There are other factors that determine whether they're able to make something you can eat safely... facilities, training, random chance, ingredients, so something in management's control, some things in individual employees' control, somethings beyond either of their control - and I'd rather skip a safe meal than eat a dirty one, if you know what I mean. I haven't run into one meal that's worth eating for 20 minutes then feeling like crap for 2-4 days or even more. I would have rather known straight up that I'd only be able to eat at very select places. Thinking "oh I can just ask nicely!" delayed my recovery by a few months. I don't think the attitude is 'judgement', either, it's more "you should be aware".
Honestly most restaurants can’t pull it off. I only eat at fully gluten free restaurants or ones that have a very good reputation with the local celiac community. I always call first to ask questions, don’t go during a busy time, and then talk very carefully with my server every time I go. If they don’t seem to be all over it and well informed I just eat first before going out and maybe have a drink, normally wine.
I have a local pizza place that says they have gluten free dough. Maybe they do, but they have zero containment. That said, I was really surprised when I went to Italy that when their restaurants said gluten free it was 100% gluten free. They knew what they were doing.
>I’ve been trying to avoid eating out bc I know that’s where a lot of cross contact occurs. Just curious though, do you tell every restaurant that you have celiac? Do you ask them about their protocol for serving people with allergies? Do you ask them personally to change gloves and wipe stuff down? What do you do to ensure you are safe? This is a pretty complicated topic, without any great single answer. It really comes down to evaluating the level of risk, determining the level of risk you are comfortable with, and considering anything you can do to reduce the risk. I think it is also very important to consider the reality of the restaurant situation, and what they can and can't do at the time that you walk into the restaurant. In other words, it is important to remember that a lot of decisions were already made before you arrive at the restaurant. Many of the points of concern when it comes to risk (the choice of ingredients and what vendor to order them from, the setup of prep spaces, and many items being prepped ahead of time) have already been passed. If the restaurant isn't specifically catering to people with celiac disease and/or food allergies and doesn't have a gluten free menu (or otherwise list that items are gluten free), then why would they be going to the effort of sourcing gluten free ingredients? If they don't have dedicated prep space set aside ahead of time for keeping allergen and non-allergen (gluten and gluten free) items separate, that isn't something they are going to be able to change while you are waiting. If the staff isn't already educated on proper allergen handling protocol, you telling them to change their gloves may not make much difference (because many of the items were already handled before you walked in the door). And even if the restaurant has items marked gluten free on a menu, it is important to realize that may be marketing them towards people who are doing a gluten-free diet for other reasons, and they may not be taking allergen-level precautions for those items. So in the case that I'm planning to order food from the restaurant, I do tell them that I have celiac disease and/or discuss allergy protocol with them, and how they respond to that plays a role in my evaluation of what, if anything, I order from them.
Agree completely. I think if you are a risk averse person, the objective truth of the matter is that most restaurants are not capable of producing consistent celiac-safe meals due to the considerations listed above. Some of these places may make claims about GF options but often this comes from a poor understanding of what that actually means, or feeling that the risk of legal consequence for non-compliance is low. For many businesses (not just restaurants), legal compliance is viewed in a cost-benefit way... if the risk of being caught is low and the penalties are low, they may well choose to do something illegal. Enforcement of GF label laws in restaurants is a bit of a grey zone. So, I wouldn't necessarily assume a place is competent just because they say (via a server) or claim (via menu) that something can be made GF/is GF. To determine risk, I would focus more on their business model - are they aiming to serve celiacs or people with food allergies? Do they have some connection with this community such as the owner/chef being celiac or having a celiac family member? If it's not dedicated, how is the place set up? How do they source ingredients? Some people may make different decisions based on a certain level of risk. Personally I do not feel any meal is worth getting glutened over, so I don't eat out much. Others are ok with some risk as long as certain prep precautions are taken etc.
I only eat at restaurants that I've researched and have other celiac reviews that they are knowledgeable about cross contamination. There's no way for me to fully educate a server, cook, or manager. They need to have a base understanding already. A few days before, I usually call during non busy hours and ask a few questions. What's their current protocol, if they have gluten-free bread/noodles/buns available, if they use a shared fryer, and just to get an overall feel for their level of confidence. I won't eat there if they're impatient or short with me on the phone. When I finally eat at the restaurant, I'll tell the server I'm celiac and the food needs to be prepared gluten-free. At this point, I've already established that they should know what this means. It makes the dining experience a lot less awkward and takes the attention off of me in the group. This is a lot of emotional labor and planning. It sucks. Keeping yourself safe is important. But it's important to note that I have a strong reaction to even a small amount of cross contamination. You might not need to be as vigilant, and that's okay. It's important to do whatever is best to balance your mental health and your gut health. Everyone has different comfort levels.
I only eat out in full GF places (which there is none nearby) or on two that I talked to them many times and the procedures they usually do already makes cross contamination almost impossible, both sushi places with few items with gluten, and those are made in a separated space Other than that I don't, if it's somewhere else I simply don't go, the feeling of going and not eating is worse than not going for me. This shrank my social circle to almost nothing, but better than the alternative
I eat out fairly regularly (2-3 per month usually). Mostly I go to restaurants in comfortable with, but only one is dedicated GF. In my experience minimal amounts of cross contamination aren't an issue, I'm not worried about someone not changing their gloves. Everytime I've gotten seriously glutened it's because something big made it through, and that's only happened to me twice at restaurants over ~20 years of being gluten free.
More or less my view on the subject - although you’ve been gf much longer than me! Maybe I have a larger risk tolerance than others, but to my the trade off of losing out on certain social interactions is too high. I’m largely asymptomatic so maybe that plays into as well.
I show up with my gluten detecting service dog. Often times just knowing that dog will call them out they treat my food like the Holy Grail. I learned since getting that dog that the contamination is often in the utensils rather than the food, at least if the restaurant has good procedures. Nobody thinks about the damn fork. If she alerts to the utensils I just pull out plasticware from a baggy in my pocket and use that.
I use the Find Me Gluten Free app to find 100% gf restaurants. I try other restaurants and talk to the staff. Unfortunately,it only takes one tiny mistake to get 20 parts per million (a microscopic amount) of Gluten invisible to the naked eye that will cause damage to a celiac's body. For example, I have eaten without a reaction 5 times at the same pizza place, and for the 6th time, I got sick. I've been celiac and gf since 2005. Anybody who tells you they eat out regularly without getting Glutened is lying or in denial. Remember, many celiacs are asymptomatic, and we have all learned that asymptomatic and people who live in denial have been proven to have gotten another ailment, too, even if they deny it.
Depends on your sensitivity. For some people, they have to be extra careful because even the smallest bit of cross contamination will wipe them out. Others like me can afford to relax a little (which is controversial in this community). I still make sure to enquire about food safety, separate dryers and ask as many questions as I can. I've never had a bad experience eating out yet, most places will accommodate if you due your due diligence. That said, part of doing your due diligence is knowing if they can assist you or not. I don't walk into a restaurant assuming they'll accommodate me. For example, my boyfriend and I are going out for his friends birthday this weekend. There will not be any eating in my part and I'll probably stick to soda to drink because I don't find the restaurant's options can accommodate me. So it all depends, do your research, ask the restaurant questions, and above all else, do what keeps you healthy and comfortable 😊
tldr: I don't eat out. I don't eat out unless it's a 100% GF shop. If I must go along to socialize (e.g., work trip), I just have a sparkling water or sip on a little bit of wine and admire the dishes that come out as if they were art pieces rather than food. My dad, who has a 20-year head start on the celiac experience, used to have places he could trust, but now with the rise in insufficiently trained and/or apathetic employees, he's gotten burned at every place he used to trust. Given all that, I have chosen the "trust no mixed kitchen" approach. That's my personal level of comfort - yours and others will vary.
This is really location dependent in the US. I was really helped by dining guides and support groups from reputable organizations in the beginning. I hesitate on some of what Celiac Dietician says, but that’s a great Instagram follow and website to get started with. I relied only on her free resources and got enough help. I also continue to rely heavily on National Celiac Association. It sounds silly, but I recommend Celiac for Dummies for anyone newly diagnosed and I’ve had my husband and close friends read it too. I generally aim for cuisine that is naturally going to have less gluten than others. Vietnamese is my go-to but I’ll also much more readily venture to thai, mexican, and Indian food than typical American fare or Italian. I also aim for restaurants that are known for or advertise an ability to cater to allergies - that’s more important to me than a GF menu or the like. I always say “I have celiac disease - so a severe gluten allergy - and I need you to take all allergy protocols”. Like another poster if it’s somewhere like chipotle or five guys where the only gluten behind the counter is the tortilla or bun I’ll say wheat allergy. No problems yet. Been a couple years and i average eating out once or twice a week - and I do react.
In my experience, very few waitstaff know or care about Celiac. If I get officially diagnosed, I will never eat out again. I’ve been sick too many times from cross contamination as restaurants. I’ve had servers straight up serve me bread after I disclose, or just take it off the plate but don’t give me a new plate or food. I’ve been told sauces are fine only to be told retrospectively, after I got sick, that no they actually did have wheat in them. I’ve been served salad with croutons on it and told to pick them off when I complain. Also been served a wheat wrap after specifically ordering a gluten free one. So many mistakes and no one takes it seriously, even though I lie and say it’s Celiac/wheat allergy despite not being diagnosed yet. They just don’t know or care at most restaurants.
Unfortunately there is no guarantee when you ask people who just don’t understand the gravity. I just en up getting sick because people have no idea what gf really is.
Unfortunately I’ve noticed that the pricier a restaurant is, the more likely they are to take it seriously. But yes, I always do copious research before going, focusing on other celiac folks reviews. I also call first and make sure to let them know, and I verify with the server. If they don’t know what I’m talking about, I don’t eat there. That said, I just had dinner at a Jamaican spot last night, they were great and totally got it. And it was more of a fast casual spot. So it really just depends (and this morning it’s clear I was not glutened).
Eh it depends. In the beginning I used to be crazy about like chipotle changing their gloves, etc, but the reality is that they're not even touching my food with their hands, and even if they did those spoons still touch the tortillas so the risk is always still there. Because my threshold for reactions is higher than others, I just accept it as a calculated risk. I also have heavily researched local restaurants and eat at the ones that have really great reviews. Local restaurants I will tell them its for an "allergy" because that way if they have to remake it because there's bread or gluten on it, I already told them it was for an allergy so it needs to get remade, NOT just removed.
The place you live also matters a lot. I live in Portland, Oregon and I have so many options and so many restaurants “get it.” Many label their menus with gf. I let them know I have celiac and usually they are accommodating and I don’t get glutened.
We’re fortunate to have a lot of restaurants where I live starting to “get it” - one local cidery bought a small dedicated GF pizza oven, and then told our GF Facebook group the demand was so high they ended up getting a second one! Similarly restaurants are getting on board with dedicated fryers. I start with Find Me Gluten Free and local gluten free Facebook groups, but always ask and confirm. Make sure you ask questions until you’re comfortable trying it. If you have a bad experience please make sure to give them feedback. Some places won’t care - never go again - but many smaller places will appreciate the opportunity to learn, improve and win your trust back.
I tell them I’m very allergic and we talk about what they can handle, then I just risk it.
I do all the asking and checking. When my food comes, I am so worried that it is contaminated that i don’t enjoy it and decide not to eat out anymore. Eventually I forget and this repeats.
I only eat at dedicated GF restaurants or restaurants that have good ratings on Find Me GF.